Spooky Halloween Candy M&M Monster Cookies
Rich! Salty! Sweet! Spooky Halloween Candy M&M Monster Cookies Recipe! This is a must make for Halloween! Grab your aprons! We are making Halloween Cookies!
Spooky Halloween Candy M&M Monster Cookies
Halloween Monster Cookies Ingredient Snapshot
What You Will Love About This Easy halloween Cookie Recipe
Just a few ingredients
What Do These Monster Cookies Taste Like?
Chewy and crispy on the edges, this is a decant salty sweet brown sugar cookie filled with M and M’s and topped with candy eyeballs.
Other Halloween Candy You Could Use In this Monster Cookie Recipe
There are so many choices!
- Snickers
- Payday
- Kit Kat
- Three Musketeers
- Tootsie Rolls
- Reese’s Pieces
- Peanut Butter Cups
- Twix
- Butterfinger
FUN IDEA! Cut leftover Halloween candy into bite sized chunks and toss in this tasty buttery cookie dough. If you try this I recommend 2 1/2 cups.
Occasions To Serve Spooky Halloween Candy M&M Monster Cookies
- Halloween Party
- Halloween Brunch
- Treat For Trick or Treaters
- Halloween Potluck
- Perfect for Halloween You’ve Been Booed or You’ve Been Boozed Bags
Spooky Halloween Candy M&M Monster Cookies
Ingredients
- 1 cup unsalted butter, softened
- 2 cups light brown sugar
- 1 teaspoon vanilla
- 2 3/4 cups app purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking powder
- 2 eggs, room temperature
- 1 1/2 cups chocolate chips
- 1 1/2 cups Halloween M and M’s or your choice of Halloween Candy
- flaking salt
TOOLS YOU’LL NEED
M&M Monster Cookies Recipe Instructions
Preheat oven to 350 °F.
Line a cookie sheet with parchment paper.
In a mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk to combine. Set aside
Cream the butter and brown sugar in a mixing bowl with a hand mixer until fluffy and smooth. Mix in the vanilla. Add the eggs and beat until just combined.
Next, slowly mix in the dry ingredients on low speed. Fold in the chocolate chips
Cover the monster cookie dough and chill the dough for 30 minutes.
Using a 2 tablespoon cookie scoop, scoop out the dough and place the mound on the prepared cookie sheet. Place the cookies 2 inches apart. Give the dough a gentle press with your palm.
Bake for 10 to 12 minutes or until just golden on the edges.
Remove from the oven and quickly and gently press in the M&M’s and the candy eyeballs.
Cool the Spooky Halloween Candy M&M Monster Cookies on the cookie sheet for 5 minutes. Using a large cookie spatula, move the cookies to a cooling rack.
How To Store these Halloween Candy M&M Monster Cookies
When the cookies are completely cooled, store them in an airtight container for up to 7 days.
M&M Monster Cookies Recipe Notes
- Avoid overbeating the eggs. This lessens the softness of a cookie.
- Be sure to remove the cookies from the oven the moment the edges turn golden to avoid over baking.
- The touch of flaked finish salt adds a great pop! I highly recommend it.
- Freeze the dough. Remove what you need from the freezer, bring to room temperature and bake as per instructions.
Spooky Halloween Candy M&M Monster Cookies
Ingredients
- 1 cup unsalted butter softened
- 2 cups light brown sugar
- 1 teaspoon vanilla
- 2 3/4 cups app purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking powder
- 2 eggs room temperature
- 1 1/2 cups chocolate chips
- 1 1/2 cups Halloween M and M’s or your choice of Halloween Candy
- flaking salt
Instructions
- Preheat oven to 350 °F.
- Line a cookie sheet with parchment paper.
- In a mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk to combine. Set aside
- Cream the butter and brown sugar in a mixing bowl with a hand mixer until fluffy and smooth. Mix in the vanilla. Add the eggs and beat until just combined.
- Next, slowly mix in the dry ingredients on low speed. Fold in the chocolate chips
- Cover the dough and chill the dough for 30 minutes.
- Using a 2 tablespoon cookie scoop, scoop out the dough and place the mound on the prepared cookie sheet. Place the cookies 2 inches apart. Give the dough a gentle press with your palm.
- Bake for 10 to 12 minutes or until just golden on the edges.
- Remove from the oven and quickly and gently press in the M&M’s and the candy eyeballs.
- Cool the cookies on the cookie sheet for 5 minutes. Using a large cookie spatula, move the cookies to a cooling rack.
Notes
- Avoid overbeating the eggs. This lessens the softness of a cookie.
- Be sure to remove the cookies from the oven the moment the edges turn golden to avoid over baking.
- The touch of flaked finish salt adds a great pop! I highly recommend it. F
- Freeze the dough. Remove what you need from the freezer, bring to room temperature and bake as per instructions.
Nutrition
More Charming Halloween Recipes
- SPOOKY FIZZY ROCK CANDY POTATO CHIPS
- RIP HALLOWEEN CHOCOLATE PUDDING DIRT CUPS
- LOVELY HALLOWEEN TABLESCAPE
- SPOOKY HALLOWEEN PRETZEL STICKS
- ORANGE POT de CREME
- CANDY CORN CHEX MIX
- NO BAKE CANDY CORN CHEESECAKE
- SPOOKY FRANKENSTEIN FACE COOKIES
PIN These Monster Halloween Cookies
